There’s a brightness to this soup from the last minute addition of lemon juice. It’s a great late winter meal, when spring feels like its right around the corner. Pair it with a crusty bread and a good white wine.
Arborio Rice Chicken Soup with Escarole
2 TBS Butter
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
1 tsp salt
6 cups chicken stock
1/3 cup Arborio Rice
2 cups escarole, chopped
Juice of one lemon
3/4 cup grated parmesan
In a large soup pot, heat the butter over medium heat. When hot but not brown, add the carrots, celery and onion & stir to coat with the butter. Reduce heat to low, cover the pot & sweat the veggies until they start to soften, about 8 minutes.
Add the salt and stock and bring to a boil. Stir in the rice. Allow the stock to return to a boil, stirring frequently. Cover the post and cook until the rice is done, 10 to 15 minutes.
Just before serving, stir in escarole & lemon juice. Adjust the seasoning. Transfer to warm bowls, sprinkle with parmesan & serve.